Recipes
Shanghai-style Red Cooked Pork Belly

Recipe.

Shanghai-style Red Cooked Pork Belly

Moscato and Cienna are both perfect matches for spicy Chinese dishes. Our Sous Chef Jarrod from Patricia’s Table has put together an amazing dish that pairs particularly well with Cienna. Hong Shau Rou, commonly known as Red Cooked Pork is a very traditional Shanghai dish and was Chairman Maos favourite dish!

Ingredients

Method

750g lean pork belly, cut into 2 ½ cm cubes

4tbs oil, preferably peanut oil

2tbs caster sugar

6tbs Shaoxing cooking wine (or sherry if you don’t have)

2tbs light soy sauce

1tbs dark soy sauce

1tbs red siracha chilli sauce

1 litre water

2 spring onions, sliced

1 long red chilli, julienned

coriander leaves for garnish

Bring a large pot of water to the boil and add the diced pork belly for 2 minutes. Remove from the water and set aside.

In a wok or medium pot, place the oil and sugar together and over a medium heat stir until the sugar just begins to change colour to yellow and caramelises.

Add the pork belly and stir well until the meat begins to colour.

Add the Shaoxing wine, both soy sauces, chilli sauce and chicken stock to the pot.

Bring to the boil, turn down to a low heat and cover with a lid.

Cook for about an hour, stirring every 10 minutes or so, until the meat is tender. If the liquid reduces to much, top up with water.

When ready, remove the lid, and if there is too much liquid, increase the heat and reduce the liquid until you have a syrupy coating to the pork.

Remove from heat and serve.

Garnish with the spring onions, chilli and coriander and serve with steamed white rice.